Friends who cook regularly should have such a life experience - whole shrimp is often more delicious than shrimp bought in supermarkets, and even some shrimp are tasteless to eat, making people feel that they have bought fake shrimp.
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Why is whole shrimp far better than shrimp?
This is because the flavor substances that make the dishes more flavorful are mainly concentrated in the shrimp head, and the shrimp, although it contains a high protein content, has a very low proportion of flavor substances.
What are the flavor substances in the shrimp head?
Studies have found that there are three major types of flavor substances contained in shrimp heads: amino acids, nucleotides and fatty acids.
Shrimp head is very rich in free amino acids, including free glutamic acid, free aspartic acid, free glycine and so on. These free amino acids are called flavor amino acids, which can present a very strong umami taste, of which glutamic acid is the main component of monosodium glutamate.
Another type of flavor substance in the shrimp head is nucleotides, including free inosinic acid and free guanylate. The umami taste of nucleotides is much higher than that of glutamate, and the important ingredients of chicken essence that we are familiar with include inosinic acid and guanylate. It is precisely because of the high content of flavored nucleotides that aquatic products show a unique seafood flavor.
The third type of flavor substance contained in shrimp head is fatty acids, shrimp head contains very rich polyunsaturated fatty acids, cholesterol, etc., such as linoleic acid, DHA, EPA, these fatty acids and free amino acids, nucleotides together will be compounded to produce fresh flavor.
The variety and high content of flavor substances are the characteristics of crustaceans such as shrimp and crabs, and other animals and ingredients are not available.
Why are flavor substances concentrated in the head?
To be precise, the head of the shrimp is not the head of our cognition, but the cephalothorax, and from the following figure we can see that the cephalothorax contains the respiratory system, the digestive system, the reproductive system, the nervous system, the mouth organs, and the eyes.
Edible tissues on the cephalothorax include the liver, pancreas and reproductive glands, which are reddish-yellow in color when cooked. The liver and reproductive glands are important tissues that produce flavor and high nutrients, which is why the shrimp head is more delicious than the shrimp when steamed.
Shrimp heads and shrimp from the perspective of the feed industry
As muscle tissue, shrimp has the characteristics of high protein content and high digestibility. As a high-quality protein source, shrimp are mainly consumed by humans.
Shrimp heads are rich in nutrients and delicious taste, and processing shrimp heads as feed raw materials can develop attractive raw materials with high nutritional value that are of very high quality for farmed animals.
Enzymatically dissolve fish and shrimp meal
Shrimp heads contain a lot of active substances, but we found that if they are simply dried and processed, the active substances contained in them cannot be obtained, and the use of acid-base processes will destroy many active ingredients. Through a large number of experiments, we have developed an advanced and unique N-αEC complex enzymatic lysis technology.
Through N-αEC complex enzymatic digestion technology, the active ingredients in raw materials can be obtained to the greatest extent, including marine bioactive peptides belonging to proteins, fatty acids and polyunsaturated fatty acids belonging to fats, astaxanthin belonging to carotenoids, low molecular weight chito oligosaccharides and amino sugars in shrimp shells, and free nucleotides and free nucleotides belonging to nucleic acid substances, and these active ingredients are applied to crown peptide treasure.
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